Tri Tip Sandwich Recipe:
Tri Tip Sandwich Recipe:
Here’s the recipe for the finest tri-tip steak sandwich! Melted beef slices accompanied by a creamy horseradish sauce and caramelized onions on toasted ciabatta.
There are tri-tip sandwiches, sometimes referred to as Santa Maria steak sandwiches, appearing on menus everywhere. These steak sandwiches are often made with grilled beef, but you can prepare our version any time of year—even outside of grilling season. Melting cheese, excellent sauce, and simple caramelized red onions finish off my sandwich dish.
What Is It?
Tri Tip Sandwich Recipe:
A signature beef cut of Santa Maria-style BBQ is tri-tip. This kind of grill is done over a wood fire in an open pit. Other than that, it’s usually really simple. Fire, seasoning, and some excellent meat.
After the tri-tip is done, serve it with garlic bread that has been buttered and with some beans. Instead, it’s used in a traditional Santa Maria tri-tip sandwich.
A Santa Maria tri-tip sandwich often consists of the tri-tip, along with some crusty bread or rolls, caramelized onions, a spicy creamy sauce (like our creamy horseradish sauce or jalapeño aioli), and maybe some cheese and greens like arugula. I’m sure you can already see why these sandwiches are going so well across the globe.
Components:
Tri Tip Sandwich Recipe:
- Two pounds of tri-tip steak
- Separate 2 and 1/4 tsp of kosher salt
- One teaspoon of black pepper
- 1 teaspoon powdered garlic
- Two tablespoons of cooking oil
- One tablespoon of butter
- One big chopped red onion
- One tablespoon of brown sugar
- Six split ciabatta buns
- Cooking spray with olive oil
- Partition 3/4 cup of creamy horseradish sauce.
- Six pieces of American or Provolone cheese.
How to Prepare a Tri-Tip Sandwich:
Tri Tip Sandwich Recipe:
Naturally, I’m using wonderful and tender tri-tip for my recipe for steak sandwich. This is a thick, triangle-shaped cut of beef. Its 2-3 pound weight makes it ideal for feeding a large group of people.
The recipe for the tri-tip is provided below, but you are welcome to substitute another cut of beef or steak for the tri-tip if you have any leftovers.
All you need to do is thinly slice it and proceed. Also take note that my recipe calls for pan-roasting the tri-tip, which involves putting it on the stove and then finishing it in the oven.
You may use this Tri-Tip Marinade recipe to marinade the steak ahead of time for even more flavor.
If you’re planning ahead, you can also prepare a dry brine by seasoning the meat and storing it in the fridge for eight to twelve hours prior to cooking; my Pan-Roasted Tri-Tip recipe contains additional details on how to accomplish so.
If you decide to go that route, I have a traditional and delectable Santa Maria seasoning for you right here.
But if you’re eager to starting cooking and like to make things easy, simply season the steak with salt, pepper, and garlic powder and set aside.
To get the tri-tip nice and browned, I like to sear it first in a cast iron skillet. After that, it is baked for 20 to 25 minutes at 450°F in a hot oven.
You’ll get medium-done beef, which is how I want my beef sliced. This is due to the fact that the tri-tip roast’s thinner ends will cook more evenly, providing your guests with a nice selection.
The thickest area of the tri-tip is where the medium-temperature beef is located, and the tips are where the medium-well beef is located.
Guidelines:
Tri Tip Sandwich Recipe:
- Apply two tablespoons each of salt, pepper, and garlic powder to the entire steak.
- Turn the oven on to 450°F.
- A big oven-safe skillet should be heated at medium-high heat. To coat the skillet, add the cooking oil and swirl it around. To the skillet, add the steak.
- Cook, uncovered, for about 5 minutes or until the underside is nicely browned. After 4–5 minutes, flip and continue cooking until the underside is thoroughly browned.
- Place the steak-filled skillet in the oven. Although the thinner sections and margins of the steak will be slightly more done than that, cook the steak until the thickest area reaches the appropriate internal temperature.
- Take the skillet out of the oven and remove the steak from the pan right away. Place it on a dish or chopping board and let it sit for ten minutes.
Guidelines:
- In the meantime, melt the butter in a large skillet over medium-high heat. To coat, add the red onion and stir. Lower the heat to low once some of the pieces have barely begun to brown.
- Add the brown sugar and the remaining 1/4 teaspoon of salt, then stir. Cook for 5 to 7 minutes, stirring periodically, or until softened. Take off the heat and place aside.
- Place a rack approximately 6 inches away from the hot sources and preheat the broiler.
- Cut the tri-tip across its grain. Put aside.
- Transfer the buns, top and bottom, split-side up, to a large baking sheet. Apply cooking spray to the split sides of the buns.
- Place the baking sheet on the rack beneath the broiler and bake for two to four minutes, or until the bun tops are toasted. Take the pan out of the oven.
- Sandwich, Remove the tops of the buns from the baking sheet and place it aside. One tablespoon of horseradish sauce each bun should be spread on the bottom.
- Place one piece of cheese, one-sixth of the sliced tri-tip, and one-sixth of the sautéed onions on top of each. Return the pan of bun bottoms to the broiler for two to four minutes, or until the cheese has melted.
- In the meantime, apply one tablespoon of the horseradish sauce on top of each bun.
- Take out the bun bottom pan from beneath the broiler. Place a top on each bottom, then serve.
